I really enjoyed this recipe. It was very time consuming since it was my first time making it. I prefer to use fresh herbs such as mint, dill, and onions. Sautéing the dill, onion, and mint in olive oil released plenty of aroma and flavor. Dry herbs doesn't bring that out as much. Mixing dry rice with the ingredients spread evenly in the pot. I didn't have chicken broth, so I added 2 cubes of chicken bouillon into the rice after adding water. It smelled amazing while the ingredients were cooking. By the way, I used 1.5 cups of brown rice and two cups of water. I followed the instructions for the grape leaves by draining the majority of the grape leaves and rinsing it thoroughly then putting them in room temperature water for 10 minutes. After my rice was almost cooked, I added some lemon juice, then I let the rice cook completely. Wrapping the rice in grape leaves was a little challenging, though after a few tries, I finally got it. Finally, placing the stuffed leaves into a large pot, added lemon juice and olive oil and simmered with chicken broth. Since I noted earlier that I didn't have chicken broth, I boiled some water added 1 cube of chicken bouillon, poured the chicken broth over the stuffed grape leaves, but I only poured enough to cover the bottom of the pot allowing condensation do the job of cooking. This really prevented the rice from expanding out of the leaves. I let the stuffed grapes leaves cooled down, drizzled some olive oil and sprinkle some more lemon.
Was this review helpful?
0 users found this review helpful
I really enjoyed this recipe. It was very time consuming since it was my first time making...